Rub bacon fat onto russet potatoes, pierce on top a few times, then bake in a 425-degree oven until tender. Meanwhile, cook thinly sliced red onions in a few spoonfuls of melted bacon fat until caramelized. When the potatoes are done, slice the top lengthwise almost all the way through, then squeeze from 2 opposite ends to mash the insides upwards and fill with the caramelized red onions. (And if you cooked bacon to get the fat, sprinkle some crumbly bacon bits on top, too.)

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While it’s common knowledge that bacon makes everything better, cooks too often throw out the most valuable part of that tasty breakfast staple: the fat. A little spoonful of the stuff can bring meaty, smoky flavor to anything, from greens to baked goods. So before you ditch the drippings, check out 15 different ways you can use them in the slideshow above.

Rub bacon fat onto russet potatoes, pierce on top a few times, then bake in a 425-degree oven until tender. Meanwhile, cook thinly sliced red onions in a few spoonfuls of melted bacon fat until caramelized. When the potatoes are done, slice the top lengthwise almost all the way through, then squeeze from 2 opposite ends to mash the insides upwards and fill with the caramelized red onions. (And if you cooked bacon to get the fat, sprinkle some crumbly bacon bits on top, too.)